Beverages Archives - Page 18 of 28

Sublime Franco-Korean Elderflower Soju Martini

Sublime Franco-Korean Elderflower Soju Martini

St-Germain Liqueur is created in the artisanal French manner from freshly hand-picked elderflower blossoms. Its sublime taste hints at pear, peach and grapefruit, yet none of them exactly. It is a flavor as seductive as it is elusive.

Soju is a Korean alcoholic beverage distilled from rice that has slightly floral and barely sweet flavors. Pleasantly light with a round mouth-feel and an alcoholic content of 20% (about half as much as vodka), it is usually enjoyed neat, sipped from a shot glass.

Angostura Bitters, a product of Trinidad, is an aromatic preparation of botanically infused alcohol. Just a couple dashes of its distinctive herbal spice flavor enhances the other components by adding another layer of complexity.

To create an Absolutely Bewitching Martini, pair soju with elderflower liqueur and angostura bitters, and enjoy a fusion cocktail that is delicate, captivatingly complex, and impossibly irresistible.

Elderflower Soju Martini Recipe

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Korean Soju Kimbap Bloody Mary

Korean Soju Kimbap Bloody Mary

A Unique Bloody Mary Blend of Soju and Vegetable Juice
Soy Sauce, Fish Sauce, Rice Vinegar, Gochugaru
Garnished with
Kimbap, Pickled Yellow Radish, Tomato
Celery Stalk with Roasted Seaweed

It’s late in the evening on a hot steamy summer night. Come, join us on the patio. We’re having a cocktail that is sure to perk you up, and it’s served complete with its own anju (snacks enjoyed while drinking alcohol).

Soju is a Korean alcoholic beverage distilled from rice that has slightly floral and barely sweet flavors. Pleasantly light with a round mouth-feel and an alcoholic content of 20%, it is usually enjoyed neat, sipped from a shot glass. With about half the alcohol content as vodka, soju is also a perfect spirit to pair with our unique Korean Bloody Mary mix, it is tasty as well as refreshing…

Our Korean Bloody Mary mix is a blend of soy sauce for salty-umami flavors, fish sauce for sour-umami flavors and depth, rice vinegar for a bright acidic note, and gochugaru, a Korean red chili powder that is definitely spicy but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers.

The rim of the glass is coated with a smoky mix of gochugaru, smoked paprika, Kosher salt, and celery salt. Enjoy smoky, spicy, salty flavors even before taking the first sip.

Now for the anju: We have danmuji, a Korean yellow pickled radish that is sweet, sour and crispy. And while our Bloody Mary is garnished with that ubiquitous celery stalk, it is served with a twist! The “tree” is decorated with strips of gim, a seaweed that is roasted with sesame oil and seasoned with sea salt. Munch on crispy strips of gim while sipping the spicy cocktail. And finally, kimbap is a seaweed rice roll filled with yellow radish, spinach, carrot, egg, and fish cake. With so many flavors packed in a tidy little package, kimbap makes a snappy colorful addition to our Korean Bloody Mary.

Korean Soju Kimbap Bloody Mary Recipe

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Korean Grilled Salmon, Gochujang-Soju Marinade

Korean Grilled Salmon, Gochujang-Soju Marinade
Mixed Lettuce Salad with Cucumber & Radish Batons
Served with Ice Cold Soju

Gochujang, a red chili paste with sweet heat and a funky fermented umami richness is used as a base for many marinades. Combined with soju, sesame oil, and soy sauce – this gochujang marinade lends a complex flavor profile to the smoky salmon’s unctuous texture.

Ice cold soju makes a perfect accompaniment to grilled salmon. This Korean alcoholic beverage distilled from rice has slightly floral and barely sweet flavors. Pleasantly light and refreshing with a round mouth-feel, and an alcoholic content of 20%, it is usually enjoyed neat, sipped from a shot glass. In this dish, the salmon is obviously the star, a fresh crisp salad and smooth snappy soju play the supporting roles.

Korean Grilled Salmon, Gochujang-Soju Marinade Recipe

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Puff au Chocolat avec Fraises, Basilic, Fleur de Sel

Puff au Chocolat avec Fraises, Basilic, Fleur de Sel

Celebrate Cupid’s holiday with Puff au Chocolat! Heart-shaped, check. Chocolate, check. Strawberries, check. Plus somethings a bit unexpected on Valentine’s Day – basil and salt. But the combination really is stellar. And you’ll have plenty of time to spend with your sweetheart, as this recipe uses store-bought puff pastry and takes only about 20 minutes (active time) to compose.

You might serve some creme fraiche on the side or pair with a glass of sherry. We like Bodega Dios Baco NV Oloroso Sherry from Jerez, Spain which has wonderful aromas of nuts, vanilla and caramel with rich semi-sweet creamy flavors. Oloroso sherries offer a terrific balance between sweet and dry.

xoxo

Puff au Chocolat Recipe

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Holiday Fare: Pan-Seared Sea Scallops with a Champagne Truffle Cream

Pan-Seared Sea Scallops with a Champagne Truffle Cream
Wilted Butter Lettuce and Generous Shaving of Pink-Veined Italian White Truffle

White truffles are very perishable and very delicate with an intense perfume reminiscent of earth, garlic, shallot and grana cheese. This gem arrived just a few days before our holiday party from my friends at Gourmet Attitude in NYC.

I wrapped the truffle in a paper towel and refrigerated it, in a large glass jar with fresh eggs. My house guests were treated to a special breakfast the morning after our party – poached eggs intensely flavored with truffle! The musky aromas penetrate through the egg shells, and after a simple 3 minute poaching… et voilà heavenly truffle eggs! The tip I learned from the truffle experts at Gourmet Attitude – to eschew standard wisdom and never store truffles in rice as it will dry them out. Store them with fresh eggs and extend the party into the next day.

Pan-Seared Sea Scallops with a Champagne Truffle Cream was the first course in our 5-course holiday dinner earlier this week. Champagne/Truffles/Scallops – a fantastic way to begin an elegant holiday feast.

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